Cinnamon is a kind of evergreen tree in the family of Camphoraceae

Cinnamon is a kind of evergreen tree in the family of Camphoraceae, and cinnamon is often used in life. Cinnamon is often used in Chinese food when stewing meat, which has the effect of removing fishy smell, and it is more widely used in western food, and cinnamon is often added to coffee or tea as a flavoring. Cinnamon has a sweet, slightly astringent flavor, is slightly spicy and has a refreshing aroma.

1. Cinnamon family

Camphoraceae

2. Cinnamon alias

Yugui, oyster cinnamon, fungus cinnamon

3. Cinnamon's origin

Cinnamon in China's origin is quite wide, in the southeast coastal areas are planted, such as Guangdong, Fujian, Zhejiang and so on, of which there are a number of municipalities in Guangdong is known as the hometown of Chinese cinnamon.

4. Cinnamon plant traits

Cinnamon is a kind of evergreen tree of Camphoraceae family, about 12-17 m. Cinnamon bark is gray-brown, fragrant; cinnamon leaves are long elliptic and alternate, slightly pointed at the end of the leaf, obtuse at the base, entire, the upper surface of the green, glossy, the lower surface of the gray-green; leathery to the touch; cinnamon flowers are axillary or subterminal panicle, the berry is a dark purple The berries are dark purple elliptic or obovate; the seeds are purple long ovate. Flowering period is usually in May-July, and the fruiting period is in February-March of the following year.

5. Cinnamon ecological environment

Cinnamon is born in broad-leaved evergreen forests, generally cultivated in sand dunes or slopes in the mountains. Like warm and humid, sunny climatic conditions, well-drained, fertile, weakly acidic red sandy loam suitable for its growth; generally about a month after sowing can be germinated, at this time you should remove weeds in a timely manner, set up a shade, to prevent sun exposure, pay attention to frequent watering, keep the soil moist, prevent drought.